Chai cookies

[sister herb]

2 cups sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cardamom

1/2 teaspoon ground black pepper (optional)

1/2 teaspoon ground allspice

1 cup butter, room temperature

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 3/4 cups flour

1/4 teaspoon salt

2 teaspoons cream of tartar*

1 teaspoon baking soda*

* Note: instead of cream of tartar and baking soda you can also use 2 teaspoon baking powder.


Preheat the oven to 350 degrees F/175C. Lightly grease a baking sheet or line with parchment paper.

In a large bowl combine the sugar and spices. Set aside 1/2 cup of this mixture and place in a small bowl. Add butter to bowl and cream with sugar until light and fluffy. Add eggs, one at a time, and beat until completely incorporated. Add vanilla and beat again.

In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.

Chill dough for 15 to 30 minutes. Shape dough into 1-inch balls and roll in reserved sugar mixture. Place on baking sheet, leaving at least 2 inches between balls.

Bake for 12 minutes, or until edges are firm and beginning to brown. Cool for 5 minutes on baking sheet, then transfer to wire racks to cool completely.

Tip: Try with Chai tea: http://turntoislam.com/threads/easy-homemade-chai.90642/

 

[Tabassum07]

Interesting and a very differnt recipe. I should make them?? Should I?

Maybe I'll make half the quantity.

Some questions sister:

1. What's the substitute for allspice if I don't have it?

2. Do you know how much butter is 1 cup in grams? Because I'm never sure whether to melt the butter or not, and then I end up piling too much in the cup and forcing it in if its soft. At least grams gives a more accurate result.

 

[sister herb]

Salam alaykum

Allspice means sometimes black pepper, sometimes spice mix including minced black pepper, clove, ginger and nutmeg. In this recipe you can use 1/4 teaspoon nutmeg instead of allspice or leave allspice away (as in recipe is already clove, ginger and blackpepper).

1 cup butter is about 225 grams.

Hopely that helps. Have a nice cookies.

 

[sister herb]

Here is some information about different measures in recipes:
----------------------------
Butter
If you know a cup of butter weighs 8 ounces, you could do the math yourself:
1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.

1/4 cup of butter = 57 g
1/3 cup of butter = 76 g
1/2 cup of butter = 113 g
1 cup of butter = 227 g

Dry Goods

All-Purpose Flour and Confectioners' Sugar
Cups Grams Ounces
1/8 cup (2 Tablespoons) 16 g .563 oz
1/4 cup 32 g 1.13 oz
1/3 cup 43 g 1.5 oz
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz

Bread Flour
Cups Grams Ounces
1/4 cup 34 g 1.2 oz
1/3 cup 45 g 1.6 oz
1/2 cup 68 g 2.4 oz
1 cup 136 g 4.8 oz

Rolled Oats
Cups Grams Ounces
1/4 c 21 g .75 oz
1/3 c 28 g 1 oz
1/2 c 43 g 1.5 oz
1 c 85 g 3 oz

White Sugar (Granulated)
Cups Grams Ounces
2 Tbsp 25 g .89 oz
1/4 cup 50 g 1.78 oz
1/3 cup 67 g 2.37 oz
1/2 cup 100 g 3.55 oz
2/3 cup 134 g 4.73 oz
3/4 cup 150 g 5.3 oz
1 cup 201 g 7.1 oz

Packed Brown Sugar
Cups Grams Ounces
1/4 c 55 g 1.9 oz
1/3 c 73 g 2.58 oz
1/2 c 110 g 3.88 oz
1 c 220 g 7.75 oz

Honey, Molasses & Syrup
Cups Grams Ounces
2 Tbsp 43 g 1.5 oz
1/4 c 85 g 3 oz
1/3 c 113 g 4 oz
1/2 c 170 g 6 oz
2/3 c 227 g 8 oz
3/4 c 255 g 9 oz
1 c 340 g 12 oz

 

[sister herb]

If chai cookies, then why not chai cake too...

Chai Tea Spice Cake

Makes one 8-inch round cake, about 12 servings

Ingredients:

• 6 chai tea bags
• ½ cup boiling water
• 4 oz (8 tbsp, 1 stick) unsalted butter, softened
• ½cup granulated sugar, divided
• ½ cup firmly packed light brown sugar
• ¼ cup unflavored vegetable oil
• 2 ½ cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 1 tsp ground cloves
• ½ tsp freshly grated nutmeg
• ¼ tsp salt
• 1 cup buttermilk
• 2 large egg whites, at room temperature
• ½ tsp cream of tartar
• Confectioners’ sugar for garnish

Preparation:
Center a rack in the oven and preheat it to 350 F / 175 C.
Butter the inside of the cake pan, dust with flour. Place a circle of parchment paper into the bottom of the pan.
Place the tea bags in a medium bowl. Pour the boiling water over the tea bags and leave to steep for 5 minutes.
Remove the tea bags, squeezing them to release as much liquid as possible. Cool the tea in the refrigerator for 30 minutes.
Put the butter in the large bowl. Using electric beaters beat the butter until fluffy, about 2 minutes. Gradually add ¼ cup granulated sugar and all brown sugar, cream together well. Add the oil and the cooled tea to the butter mixture and blend thoroughly. Scrape occasionally the sides of the bowl.
Sift together the flour, spices, baking soda, and salt.
Alternately add the dry ingredients with the buttermilk to the butter mixture in 4 stages, starting and ending with dry ingredients.
Place the egg whites in the grease-free bowl of an electric mixer. Whip the egg whites on medium speed until frothy. Add the cream of tartar and whip until soft peaks form. Gradually, working on medium-high speed add the rest ¼ cup sugar, beating well after each addition. Whip until the whites hold glossy and firm, but not stiff, peaks.
Gently fold the whipped whites into the batter in 3 to 4 stages.
Transfer the cake batter to the prepared pan. Using a rubber spatula even the top. Bake for 1hr 5 to 1hr 15 minutes, until a cake tester inserted in the center comes out clean. Remove the cake from the oven. Cool on a rack in the pan for 15 minutes, unmold the cake and cool completely on the rack. Lightly dust the top of the cake with confectioners’ sugar before serving.

http://www.bakingobsession.com/2007/11/30/chai-tea-spice-cake/

 

[sister herb]

And some more by chai tea:

Coconut Chai Popsicles

Makes 12 medium sized popsicles

• 6 cups double strong chai tea
• 1/4-1/3 cup honey or other liquid sweetener
• 1 can full fat coconut milk, cream mixed in

In a pot or pitcher, brew 6 cups of chai tea using double the amount of tea bags you would normally use for that much water. I usually use one tea bag for about 2 cups of water so I used 6 tea bags total for this. I like to use the tea bags in the 3 cups of boiling water for the recommended time on the package then remove the tea bags, stir in the honey and add the remaining 3 cups of cold water to cool it down before placing it in the fridge to cool completely. Only steep your tea for as long as the package recommends, any longer will produce bitter tea, don’t leave the tea bags in for stronger tea.

Once the tea is cold, pour 3 cups of the tea into a separate container and mix the full can of coconut milk in with the remaining tea. Pour a layer of whichever flavor you’d like to start with in the bottom of your popsicle mold and freeze until firm enough to hold another layer without mixing. Pour the next layer and freeze just until firm enough, trying not to freeze it too long before pouring the next layer. Repeat until all the layers are done, pushing the popsicle stick in when you’ve poured the last layer on top. Or you can also use a wooden popsicle stick and push it in as soon as possible(this will probably be after the second layer is firm enough to hold the stick upright) and keep pouring around it.


Read more: http://fooddoodles.com/2011/08/08/coconut-chai-popsicles/#ixzz2wTz5xSDp

 

[sister herb]

Salted Chai Caramels

Ingredients
3 tablespoons loose-leaf chai tea
1 1/2 cups heavy cream
1 1/4 cups whole milk
2 cups (14 ounces) granulated sugar
1 1/4 cups (10 ounces) dark brown sugar
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup light corn syrup
3 tablespoons water
Fleur de sel, for sprinkling

Directions

1. Lightly grease the sides and bottom of an eight-by-eight-inch square pan. Create a parchment sling (to help remove the slab of caramel from the pan later) by cutting two rectangular pieces of parchment paper long enough to extend over the sides of the pan by two to three inches. Line the pan with the parchment.
2. Add the chai, cream, and milk to a small saucepan, and bring it to a simmer, then take it off the heat and allow it to steep for 10 minutes.
3. Line a fine-mesh strainer with cheesecloth and pour the steeped cream mixture through it into a six-quart stockpot.
4. Add all remaining ingredients except fleur de sel into the stockpot. Place the pot over medium-low heat and whisk constantly until the butter has melted and the sugar has completely dissolved.
5. Clip a candy thermometer to the side of the pan, making sure that the tip does not touch the bottom of the pan, and that it is completely submerged in the liquid. Continue to cook the caramels until the temperature reaches 246°F, about 35 to 45 minutes.
6. Take the pot off the heat and immediately (and carefully, sugar burns are notoriously bad) pour all of the caramel mixture into the prepared pan. Allow it to cool for 10 to 15 minutes, then sprinkle with the fleur de sel.
7. Let the caramel cool completely to room temperature, then cover with plastic wrap and refrigerate for 30 minutes to an hour to firm up and make the cutting process easier.
8. While the caramel chills, cut wax paper into six-by-six-inch squares. Make sure to cut a few extra (at least 70 if cutting the caramels into one-by-one-inch square pieces), as some will rip during the wrapping process.
9. Run a butter knife around the edges of the pan to loosen any stubborn bits, and lift out the slab of caramel, using the parchment paper sling as handles. Place the caramel on a cutting board, parchment paper side down, and cut into one-by-one-inch squares (or whatever size you desire).
10. Wrap each caramel tightly in a waxed paper square and twist both ends. Store the wrapped caramels in an airtight container to extend shelf life (the twists aren’t perfectly airtight).

http://www.yumsugar.com/Chai-Caramels-Recipe-25612482

 

[sister herb]

Chocolate Chai Mini Loaves

2 ounces semisweet chocolate, chopped

• 1/2 cup water

• 1/2 cup butter, softened

• 1 cup packed brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 3 tablespoons chai tea latte mix (see note)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup sour cream

• FROSTING:

• 1 cup confectioners' sugar

• 1 tablespoon butter, softened

• 1 tablespoon chai tea latte mix

• 1/2 teaspoon vanilla extract

• 4 to 5 teaspoons milk

Makes 18 services

Directions

1. In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
2. Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
3. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
4. For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

http://www.tasteofhome.com/recipes/chocolate-chai-mini-loaves

*Note: Chai tea latte mix: http://www.thefrugalgirl.com/2009/11/homemade-chai-tea-mix-recipe/

 

[sister herb]

Chai Tea Fudge

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 24

Ingredients

• ⅔ cup evaporated milk
• 4 Chai tea bags
• ¾ cup butter
• 2½ cups sugar
• 2 cups white chocolate chips
• 1 teaspoon vanilla (optional)
• 1 – 7 oz. jar of marshmallow cream

Directions

1. Heat evaporated milk, but don’t let it boil. Add tea bags and let them steep for 5 minutes. Squeeze liquid out of tea bags.
2. If necessary, add additional evaporated milk to make it reach ⅔ cup.
3. In a large pot, combine butter, chai tea flavored evaporated milk, and sugar.
4. Cook over high heat, stirring continuously until the mixture reaches 234 degrees (use a candy thermometer to keep track of the temperature). Remove from heat.
5. Stir in white chips until they are completely melted.
6. If you are making Vanilla Chai Fudge, add the vanilla.
7. Stir in marshmallow cream until it is completely mixed in.
8. Pour into a greased 12 x 9 pan and cool in the refrigerator for 2 hours or until firm.

http://premeditatedleftovers.com/recipes-cooking-tips/chai-tea-fudge/

 

[sister herb]

Chai Cupcakes

1 cup milk
2 black tea bags
2 chai tea bags
1/2 cup plain yogurt
3/4 cup white sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 pinch ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

Note: Frosting ideas: http://turntoislam.com/community/threads/ideas-for-frosting-and-decorating-cakes-and-pies.93519/

http://allrecipes.com/recipe/chai-cupcakes/

 

[sabs1164]

Assalaamu alaikum

These look so good. Must try!

 

[sister herb]

Chai Mousse

2 avocados
2 chai tea bags
250ml full fat coconut cream
1/8-1/4 cup pure maple syrup or agave (or stevia to taste)
1 tbs cinnamon
1 tsp vanilla extract

In a small pot heat the coconut cream and maple syrup (start with 1/8 cup and taste it once it is warm, you can then add more if you like it sweeter) together until the mix is as hot as cup of tea and remove from heat. Pop the tea bags in and stir gently until the chai flavour has infused to your liking then remove the tea bags gently. Allow this mix to cool or about 1/2hr then add to food processor with avocado, cinnamon and vanilla and blitz until smooth. Pop into a container to set in the fridge for a few hours.

Serve with berries.

http://myfoodreligion.com/2012/09/21/chai-mousse/

 

[sister herb]

Chai Coconut Ice Cream

Prep Time: 5 minutes
Total Time: 45 minutes
Yield: makes about 1 quart

Just like a cup of chai, this recipe is easily adaptable to your favorite chai spices and you can tinker easily with spice amounts. Cardamom is one of my favorite spices, but not everyone has it in their cupboard. It’s more than worth seeking out; just make sure you don’t over measure, as it’s a potent, beautiful spice.

Ingredients

• 2 14 ounce cans of full fat coconut milk
• 1 tablespoon of vanilla extract
• 1 teaspoon cinnamon
• 1/8 teaspoon each of ground nutmeg, cloves, and cardamom
• A pinch or two of unrefined salt
• 1/2 cup of pure maple syrup or a combination of maple syrup and raw honey – raw honey is sweeter, so a version made with 1/4 cup of each still has the maple flavor, and is also sweeter from the honey.

Instructions

1. If you own a large blender, blend all of the ingredients until smooth. Otherwise simply place in a large bowl and whisk well.
2. Follow the instructions on your ice cream maker to freeze your ice cream (I always add just a couple of minutes to the time listed for coconut milk ice cream). It generally takes about 20 minutes. If you don’t have an ice cream maker, you could consider trying: http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060

http://nourishedkitchen.com/chai-coconut-ice-cream/

 

[sister herb]

Sugar Free Chai Date Truffles

4 Ingredients (25 - 30)


Ingredients
750g (26oz) dates
50g (1 stick) butter
2 teaspoons chai tea
2 teaspoons cocoa powder
Cocoa powder for dusting

Directions
Melt the butter over medium heat. Add the tea and let infuse for 3-4 minutes. Strain the tea from the butter and return the butter to the pan.

Add dates and simmer over a low heat until the butter is absorbed and dates are soft and sticky. Add cocoa powder and stir. Let cool.

Remove the seeds from the dates and roll each date into a ball. Coat in cocoa powder.





http://twolovesstudio.com/2012/07/09/sugar-free-chai-date-truffles/

 

[sister herb]

^^ Note: If you haven´t cocoa powder, you can also use powdered sugar but then your truffles aren´t sugar free ones.

 

[sister herb]

Chai Spiced Banana Bread

Yield: 1 Loaf

Ingredients:

For Chai Spice:

• ¾ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground allspice

For Banana Bread:

• 2 ¼ cup all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 3 ripe bananas, mashed
• 1/3 cup yogurt
• 5 tablespoons unsalted butter, melted
• 2 eggs
• ½ cup sugar
• ½ cup brown sugar
• 1 teaspoon vanilla
• 1 ½ teaspoons Chai Spice

For Glaze:

• 1/3 cup powdered sugar
• ¼ teaspoon vanilla
• Chai Spice
• 1 – 1 ½ teaspoons milk

Directions:

Make Chai Spice:
Combine all ingredients in a bowl and mix well. Set aside.

Make Banana Bread:
Preheat oven to 350 F/175 C and set aside a greased 9” x 5” loaf pan.

In a medium bowl, combine flour, baking soda, and salt. Set aside.

In a large bowl, beat mashed bananas, yogurt, melted butter, and eggs on medium speed until thoroughly combined. Add sugar and brown sugar and mix to combine. Add flour mixture to wet ingredients and mix until just combined. Add vanilla and Chai Spice and stir until combined.

Pour batter into loaf pan and bake for 60 to 70 minutes, until an inserted toothpick comes out clean. Allow bread to rest for 10 minutes, then transfer to a wire rack and cool completely.

Make Glaze:
Combine powdered sugar, vanilla, remaining Chai Spice, and whisk enough milk to create a thick and pourable glaze. Pour over cooled bread and allow it to harden before serving.

Source: http://myninjanaan.com/category/snacks/page/2/